Zucchini Croissant Puff

With all of the zucchini making its presence known in a BIG way in my garden, I have been trying to come up with creative ways to put it to good use.

So I decided to take a break from muffins and bread and all of the sweet baking and make a light dinner. Using the blueberry croissant puff recipe as a basis that I made last fall, I played with the ingredients and made a really delicious zucchini puff.

I had shredded zucchini left over from the chocolate zucchini breads, so this was perfect.  Once again I used the mouthwatering frozen (ready to bake) croissants from QVC. I always have at least one bag in my freezer for emergencies or cravings!!  They are a great basis for a casserole, sandwich - and especially handy as a breakfast on the run!

Zucchini Croissant Puff

3 large croissants (about 5 - 5 1/2 cups cubed)
2 c. shredded zucchini
1/4 c. dried minced onion (an afterthought!)
4 large eggs
2 c. milk
1 - 8 oz. pkg. cream cheese
1 pkg. Athenos crumbled feta cheese, tomato and basil variety
2 c. shredded mozzarella cheese
1 sprig fresh rosemary (4")
1 sprig fresh oregano (4 ")
1 tsp. salt
1/2 tsp. pepper

One of several relatively new flavored fetas - so good!

Fresh rosemary and oregano from my garden.

Preheat the oven to 350.

In a 13x9 " pan or 3 quart casserole, cover the bottom of the container with the cubed croissants.  Sprinkle the shredded zucchini over the top and then add the minced onion.  Sprinkle 1 cup of the shredded cheese over the top.

In a Vitamix (or use a mixing bowl and electric hand beater), combine the eggs, milk, cream cheese, feta cheese crumbles, rosemary and oregano leaves  (discard the stems), and salt and pepper.  Pulse off and on for about a minute until it is well mixed . (With the Vitamix there is no need to chop the herbs; the blender will do that job.  If using a mixer, chop the herbs before adding).

Pour the mixture over the zucchini and croissants and let sit for 20 minutes.  Add the remaining cup of shredded cheese over the top and then put into the preheated oven. Bake approximately 25-30 minutes or until the mixture is set in the center and golden brown.

This is great only as a light dinner - just add a tossed salad - or serve as an accompaniment to a simple chicken or fish entree.

Bite sized croissant pieces

Shredded zucchini makes up the next layer

The egg mixture and cheese make this oven ready

This is delicious for breakfast, lunch or dinner!  

And it can be the main feature or a hearty accompaniment.

So versatile!

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Peach Melba Croissant Puff

OMG!!! I made this several months ago with blueberries as suggested on this blog.  It was fabulous then, but I think it is even more scrumptious now!

It has been a wonderful summer for fresh fruits and the peaches have been as sweet as I ever remember.  I was looking in the fridge for some inspiration and saw the peaches and raspberries and that was it -the perfect combination.

PEACH MELBA CROISSANT PUFF

adapted from "The Girl Who Ate Everything"

INGREDIENTS:

3 large croissants or 18-20 mini croissants, cut up (5-5 1/2 cups).  I use Authentic Gourmet croissants.

3/4 cup chopped peaches, peeled (about 1 medium peach)

1/2 cup fresh raspberries

1 - 8 oz. pkg. cream cheese (I used low fat)

2/3 c. sugar

2 eggs

1 tsp. almond extract

1 c. milk

DIRECTIONS:

Preheat oven to 350. 

Place the cut up croissants in a 9" square pan.  Distribute the chopped peaches and raspberries over the croissants..

In a medium bowl, beat the cream cheese, eggs, sugar and almond extract until well blended.  Add the milk gradually, beating well after each addition.  Pour evenly over the croissant mixture and let stand for 20 minutes.  Sprinkle with cinnamon -sugar. (optional)

Bake at 350 for 35-40 minute or until the center is set and and golden brown, and a knife inserted in the center comes clean.  

Serve warm sprinkled with powdered sugar!

(This can easily be doubled and baked in a 9x13" pan.)

This reheats well the next day too - if it lasts that long!!!

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Melt In Your Mouth Goodness......

I guess I cannot talk about what I made for breakfast the other day without confessing to a relatively new food addiction.  Honestly I have never really paid much attention to this particular food, until I started watching demonstrations on QVC (another favorite semi-addiction) of.....................  .Authentic Gourmet Croissants.  I was very skeptical of ALL of the raves and praises from various hosts.  Could any pre-packaged frozen food item really be THAT good??   Well I am here to tell you tat the answer is a resounding YES- they were better than anyone could ever describe. Mere words cannot do them justice!  (and now they come in a mini size so you can eat two and not feel quite as guilty!!)

They arrive frozen, flat as a pancake, in a bag of about 26.  You take out as many as you want to cook and in 25-30 minutes you have the most delicious buttery, rich experience you can ever imagine.  The kitchen is even enveloped in that fresh baked buttery aroma! I know that sounds a bit over the top to describe croissants, but these are honestly THAT GOOD!!  See???

So why am I going on and on about croissants?  Because they are the main ingredient of this fabulous recipe I made for breakfast and it was SO easy since I had baked the croissants the day before!  It is a Blueberry Croissant Puff compliments of "The-Girl-Who-Ate-Everything" blog!

It only took 5 minutes to put the main ingredients in the pan,

Then it sits and soaks up that cream cheesy mixture for 20 minutes.

And after 20 minutes un the oven, you have flaky, buttery, melt in your mouth goodness!!!

Add a little powdered sugar on top makes it the perfect morning treat!

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